Full written recipe for Jaljeera

For jaljeera masala
Prep time: 1-2 minutes
Cooking time: 2-3 minutes
Serves: makes 10-15 glasses of jaljeera

Ingredients:
Cumin seeds | जीरा 1 tbsp
Black pepper powder | काली मिर्च पाउडर 1/2 tsp
Dry mango powder | आमचूर पाउडर 3 tsp
Black salt | काला नमक 1 tbsp
Red chilli powder | लाल मिर्च पाउडर 1/4 tsp
Asafoetida | हींग 3/4 tsp
Dry ginger powder | सोंठ 1/4 tsp
Salt | नमक 1/2 tbsp
Method:
Set a pan & heat it really well, once heated well lower the heat, and dd cumin seeds, dry roast on low flame until dark brown in colour, once roasted well transfer over a plate and allow it to cool down.
Further transfer in a grinding jar and add the remaining powder spices and salt, grind it well to make a jaljeera powder.
You can make in batches or in quantity and store in an airtight container, keep it in a cool, dry and hygienic place, use accordingly.

For jalajeera soda
Ingredients:
ICE | बर्फ AS REQUIRED
LEMON JUICE | नींबू का रस 1 NO.
JALJEERA MASALA | जलजीरा मसाला ACCORDING TO TASTE
SODA | सोडा AS REQUIRED
Stir well while topping with some more soda
LEMON | नींबू (SLICE) FOR GARNISH
Method:
Add ice cubes in the glass, lemon juice and prepared jaljeera masala, add little soda and stir well to mix with the jaljeera masala and further top it with soda, garnish with lemon slice.

For pudina jaljeera paste
Ingredients:
Fresh coriander | हरा धनिया a small handful
Mint leaves | पुदीना a small handful
Green chillies | हरी मिर्ची 1-2 nos. Or as required
Ginger | अदरक 1/2 inch
Jaggery / sugar | गुड / चीनी 3-4 tbsp
Jaljeera powder | जलजीरा पाउडर 2 tsp / 1 tbsp
Ice cubes | बर्फ
Water | पानी as required
Method:
Add all the ingredients in a grinding jar, and grind well to make a fine paste, store in the fridge stays good for 1-2 days.

For making the pudina jaljeera mocktail
Ingredients:
Ice | बर्फ as required
Lemon juice | नींबू का रस 1/2 no.
Jaljeera pudina paste | जलजीरा पुदीना पेस्ट 5-6 tbsp
Water | पानी as required
Stir well
Boondi बूंदी as required
Lemon | नींबू (slice)
Mint leaves | पुदीना
Method:
In a glass, add ice, lemon juice, jlajeera pudina paste and add water while stiring and mixing, fill the water till the rim, top it with some crunchy boondi, and garnish with lemon slce and some mint sprig, serve immediately.

Mango pineapple paste
Ingredients:
Ripe mango | आम 1 no.
Pineapple | अनानास 1/4 or equal amount to mango
Green chilli | हरी मिर्ची 1 no.
Jaljeera powder | जलजीरा पाउडर 1 tsp
Sugar / gud / honey | चीनी / गुड़ / शहद 2-3 tbsp
Water very little
Method:
Scoop out the flesh from the ripe mango, and add it in the grinding jar along with pineapple, and other ingredients, grind to make a fine puree, refrigerate it and use chilled when making the mocktail, stays good in the fridge for 1-2 days.

Mango pineapple jaljeera mocktail
Ingredients:
Lemon | नींबू
Red chilli powder & salt | लाल मिर्च पाउडर और नमक
Ice | बर्फ as required
Lemon juice | नींबू का रस 1/2 no.
Pineapple mango puree | अनानास और आम की प्युरी 100 ml
Water | पानी as required
Pineapple | अनानास
Mint leaves | पुदीना
Method:
Apply lemon juice on the rim of the glass and coat it with red chilli powder & salt mixture, further add ice cubes, lemon juice, pineapple mang puree and add water while string and mix it with water, your mango pineapple mocktail is ready, garnish it with pineapple piece and mint sprigs.

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Full written recipe for Mutton rara

Prep time: 25-30 minutes
Cooking time: 1.5 – 2 hours (depending on the quality of mutton)
Serves: 4-5 people

Homemade garam masala
Ingredients:
• Cumin seeds 5 grams / 1.5 tbsp
• Coriander seeds 5 grams / 1.5 tbsp
• Green cardamom 5 grams / 20-22 nos.
• Black cardamom 7 grams / 10-12 nos.
• Cloves 5 grams / 28-30 nos.
• Cinnamon 5 grams / 4-5 sticks
• Black peppercorns 5 grams / 1.5 tbsp
• Fennel seeds 3 grams / 1 tbsp
• Salt a large pinch
Method:
• Set a pan on medium flame and heat until its moderately hot, low down the heat and add all the whole spices, dry roast them on low flame until the spices are aromatic.
• Transfer over a plate and allow to cool down to room temperature, further transfer in a grinding jar and add a large pinch of salt, use pulse mode to grind the spices into a fine powder.
• Your freshly prepared homemade garam masala is ready. Store in an airtight container & use accordingly.

Mutton gravy
Ingredients:
For marination
• Mutton 1 kg (with bones & washed thoroughly)
• Mutton kheema 350 gm (washed thoroughly)
• Salt to taste
• Turmeric powder ½ tsp
• Kashmiri red chilli powder 1 tbsp
• Fresh ginger garlic chilli paste 4 tbsp
• Curd 300 gm
For gravy
• Ghee 4 tbsp + Oil 2 tbsp
• Whole spices:
1. Cumin seeds 1 tsp
2. Cinnamon stick 1 inch
3. Green cardamom 3-4 nos.
4. Cloves 4-5 nos.
5. Black cardamom 1-2 nos.
6. Bay leaf 1-2 nos.
• Onions 700 grams (chopped)
• A pinch of salt
• Fresh ginger garlic chilli paste 4 tbsp
• Turmeric powder 1/2 tsp
• Kashmiri red chilli powder 3 tbsp
• Spicy red chilli powder 2 tbsp
• Coriander powder 4 tbsp
• Cumin powder 1 tbsp
• Hot water as required
• Tomatoes 4 medium size (finely chopped)
• Fresh homemade garam masala 2 tsp
• Kasuri methi 2 tsp
• Ginger 1 inch (julienned)
• Green chillies 3-4 nos. (slit)
• Lemon juice 1 tsp
• Fresh coriander leaves as required
Methods:
• Wash the mutton very well, I’ve taken mutton shoulder & chaap, you can take any mutton pieces as per your preference.
• For marinating, add the mutton pieces along with kheema, in a mixing bowl, further add salt, turmeric powder, red chilli powder & ginger garlic chilli paste, massage the mutton pieces well and further add the curd, make sure to whisk the curd well, marinate the mutton really well & keep it in the fridge until you use it or you can also keep it marinated in the refrigerator overnight for best results.
• For making the gravy, set a wok on medium heat, add ghee & oil, whole spices, stir once & add onions and a pinch of salt, stir & cook on medium flame until the onions turn golden brown in colour, the process of browning the onions is really important.
• After the browning of the onions, add the freshly prepared ginger garlic chilli paste, stir & cook on medium heat for 3-4 minutes.
• Further lower the flame and add the turmeric powder and red chilli powder, stir & cook briefly for a minute on low flame, further add the spicy red chilli powder, coriander powder & jeera powder, briefly stir for a minute.
• Further add 300-400 ml of hot water, increase the flame to high heat, stir & cook until the oil has separated.
• Further add the tomatoes and salt, stir & mix well, cover and cook for 8-10 minutes on medium low flame, stir in intervals to ensure the tomatoes don’t burn, add little hot water if required to continue the cooking process. Cook until the tomatoes have completely mixed with the masala & the oil has been released.
• Now add the marinated mutton pieces and the kheema, stir & cook on high flame initially for 10 minutes, later lower the flame to the lowest possible setting of the gas hob and continue to cook until the mutton has cooked completely, the cooking process may take about 1 hour to 1.5 hour, the time will totally depend on the quality of the mutton.
• Do check the mutton in between by stirring them, make sure you do not stir regular interval or it may take a lot time to cook.
• As the mutton is almost cooked, add garam masala, kasuri methi, ginger, green chillies and a small handful of fresh coriander leaves, stir gently and cook for another 10 minutes on medium high flame.
• Taste and adjust the salt as per taste. Finish by adding some lemon juice and some freshly chopped coriander leaves, stir once.
• Your mutton rara masala is ready, serve hot with some tandoori roti or any indian bread of your choice.

#YFL #SanjyotKeer #Mutton

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